Borage: The Star of the Pick-Your-Own Farm

Forget the boring old strawberries for a minute. This season, you need to get your hands on something a little more… celestial. We’re talking about borage. Yes, borage. It might sound like a background character in a fantasy novel, but once you see it growing in a Dutch farm field, you’ll understand the magic. This plant is a show-off. It produces gorgeous, bright blue, star-shaped flowers that practically hum with life, all surrounded by fuzzy, crinkly leaves. The best part? You can (and should!) pick it yourself.

The Pick-Your-Own Adventure

Don’t be shy. Grab a basket (or a friend’s oversized tote) and head to one of the many “pluktuinen” (pick-your-own gardens) across the Netherlands. Borage is wonderfully forgiving. It’s not delicate. It’s a sturdy, happy plant that thrives on being touched.

When you arrive, look for the tall, slightly sprawling plants covered in those electric blue stars. Here’s how to be a borage-picking pro:

  1. For the Flowers: These are the prize. Gently pinch the base of the flower where it meets the green star-shaped calyx (the little spiky cup). A light tug will pop it right off. Don’t be afraid if you get a few fuzzy leaves on your hands – it’s part of the charm.
  2. For the Leaves: These are for the more adventurous. Pick the younger, smaller leaves from the top of the plant. They have a mild, cucumbery flavor. The older leaves get a bit hairy and tough. Tear a tiny piece and taste it – it’s refreshingly cool and green.
  3. Make a Day of It: This is the ultimate “squad activity.” Fill your basket while having a chat. The bees will be your background music. Bring a thermos, find a patch of sun, and enjoy the simple, weirdly satisfying act of harvesting your own starlight. Kids especially love plucking the flowers—just warn them about the fuzzy stems!

Once You’re Home: From Basket to Belly

Okay, you’ve got a pile of beautiful blue stars and a handful of fuzzy leaves. What now? The secret is: borage is a triple threat. It’s a cocktail ingredient, a salad star, and a tea time favorite.

First things first: do you wash the flowers? Yes, but very gently. A quick, light spritz or a dunk in cool water, then spread them on a paper towel to dry. They are fragile and will bruise. Handle them like the little stars they are.

For the Herb Lover: Borage Tea

This is the classic borage use. It’s known as a “gardeners’ tea” because it’s said to uplift the spirits and bring courage. The taste is mild, slightly cucumber-like, and very refreshing.

How to make it: Place a handful of fresh borage flowers (and a few of the tiny leaves if you like) in a teapot. Pour over a cup of just-boiled water. Let it steep for 5-7 minutes. The water will turn a pale, purpley-blue. Strain (or just let the flowers float—they look beautiful) and enjoy with a tiny spoon of honey. It’s the perfect afternoon pick-me-up.

For the Fruit Fan: The Borage Collins Cocktail

Think of this as the most elegant, garden-fresh cocktail in the world.

Ingredients (for one):

  • 50ml gin (or vodka, if you prefer)
  • 25ml fresh lemon juice
  • 20ml simple syrup (sugar dissolved in water)
  • Handful of fresh borage flowers
  • Soda water
  • Ice
  • Extra borage flowers and a thin slice of cucumber for garnish

Instructions:

  1. In a cocktail shaker, gently muddle a few borage flowers with the simple syrup. Don’t pulverize them, just release their flavor.
  2. Add the gin, lemon juice, and a handful of ice. Shake vigorously for 15 seconds.
  3. Strain into a highball glass filled with fresh ice.
  4. Top up with soda water.
  5. Garnish with a floating cluster of borage flowers on top. It looks like a tiny flower crown in your glass. Cheers!

Two Cooking Recipes (Wait, is it a fruit or vegetable?)

Botanically, borage is an herb. But its cucumber flavor makes it a salad champion and a surprisingly good vegetable when cooked.

Recipe 1: The Creamy Borage & Potato Soup

This is a bright green, surprisingly creamy soup that turns your lunch into a garden party. The borage leaves and flowers add a lovely, subtle freshness.

Ingredients:

  • 500g potatoes, peeled and cubed
  • 1 onion, chopped
  • 1 garlic clove
  • 750ml vegetable stock
  • A generous handful of young borage leaves (washed)
  • A handful of borage flowers (for garnish & flavor)
  • 100ml cream (or crème fraîche)
  • Salt, pepper, nutmeg

Instructions:

  1. Sauté the onion and garlic in a pot until soft. Add the cubed potatoes and stock. Bring to a boil, then simmer for 15 minutes until potatoes are tender.
  2. Turn off the heat. Stir in the borage leaves and let them wilt for a minute in the hot soup.
  3. Blend everything until completely smooth.
  4. Stir in the cream. Season with salt, pepper, and a tiny grating of nutmeg.
  5. Serve hot, topped with a swirl of cream and a glorious scatter of fresh borage flowers. The blue against the green is a showstopper.

Recipe 2: The Feta & Borage Flower Frittata

A quick, satisfying meal for a lazy evening. The flowers make it look like you tried so hard, but you didn’t.

Ingredients:

  • 6 eggs
  • 2 tbsp milk
  • 100g feta cheese, crumbled
  • A large handful of young borage leaves, roughly chopped
  • A good handful of borage flowers
  • 1 tbsp olive oil or butter
  • Salt and pepper

Instructions:

  1. Preheat your oven grill (broiler).
  2. Whisk the eggs, milk, salt, and pepper. Gently fold in the crumbled feta and the chopped borage leaves.
  3. Heat the oil/butter in a small, oven-proof frying pan over medium heat. Pour in the egg mixture.
  4. Cook on the stove for 5-7 minutes, until the edges are set but the top is still slightly runny.
  5. Scatter the borage flowers over the top of the frittata.
  6. Place the pan under the hot grill for 2-3 minutes until the top is golden and puffed.
  7. Let it cool slightly, slice, and serve with a side salad. The little blue stars will be melted into the eggy surface. Delicious.